New recipes

Butterfly fairy cakes recipe

Butterfly fairy cakes recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Fairy cakes

Featuring a moist vanilla sponge, these fairy cakes are as cute to look at as they are delicious to eat!


Hertfordshire, England, UK

359 people made this

IngredientsMakes: 9 fairy cakes

  • 110g (4 oz) salted butter
  • 110g (4 oz) caster sugar
  • 2 eggs
  • 110g (4 oz) self raising flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • For the buttercream icing
  • 150g (5 oz) unsalted butter
  • 250g (9 oz) icing sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons strawberry jam
  • icing sugar, for dusting

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Preheat the oven to 180 C / Gas 4. Line a 12 hole muffin tin with 9 cupcake cases.
  2. Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs, beating between each addition. If the mixture splits, add a tablespoon of flour and whisk until smooth.
  3. Sift the flour into the mixture. Using a large metal spoon, gently fold in the flour until well combined. Stir in the vanilla and milk. The mixture should easily drop off a spoon. Spoon into the prepared tin.
  4. Bake for 18 to 20 minutes in the preheated oven, or until a skewer comes out clean when inserted into a cake.
  5. To make the buttercream icing, put the butter in a large bowl and beat until creamy. Sift in the icing sugar and whisk until well combined. Add the vanilla. If the mixture is too stiff, add a little milk.
  6. Cut the top off each cake and then cut the slices in half. Cover each cake with the butter icing. Put a little strawberry jam on top of each cake and push the 2 half-slices into the buttercream at an angle to make a pair of wings.
  7. Dust with icing sugar and serve.

Recently viewed

Reviews & ratingsAverage global rating:(6)

Reviews in English (6)

These were easy to make look and taste yummy-08 Mar 2015

This recipe is the best sponge ever really light and fluffy excellent for any type of sponge Victoria fairy any....I'm amazed it's so professional I'd recommend it to everyone-03 Mar 2014

These taste amazing! I use the cake recipe whenever I'm making sponge (I'm not sure if it's the addition of milk but the recipe makes a lovely tasting sponge that's well-risen, very moist and with good texture). I personally add far less sugar in my buttercream (5:6 ratio). If making in muffin cases you'll end up with six.-11 Feb 2014


Butterfly fairy cakes recipe - Recipes

Butterfly Cakes

Ingredients

  • 200g butter
  • 200g caster sugar
  • 200g self-raising flour
  • 4 eggs
  • 1 vanilla pod, seeds removed
  • Icing sugar to dust

Method

To make the cakes, beat the butter and sugar in a kitchen aid until white and fluffy then add the eggs and vanilla seeds and mix until they are combined. Fold in the flour by hand.

Line a muffin tray with cup cake cases and fill using an ice cream scoop.

Bake for 15 minutes then allow to cool.

To make the icing, whisk together the butter, sugar and vanilla.

When the cakes are cooked, remove from the oven and allow to cool.

Cut circles from the top of each cake and slice in half.

Fill a piping bag with the icing and, using a star nozzle, pipe the buttercream into the centre of each cake. Top each cake with two small sponge “wings” and dust with icing sugar.

Pre heat the oven to 180ºc.

To make the cakes, beat the butter and sugar in a kitchen aid until white and fluffy then add the eggs and vanilla seeds and mix until they are combined. Fold in the flour by hand.

Line a muffin tray with cup cake cases and fill using an ice cream scoop.

Bake for 15 minutes then allow to cool.

To make the icing, whisk together the butter, sugar and vanilla.

When the cakes are cooked, remove from the oven and allow to cool.

Cut circles from the top of each cake and slice in half.

Fill a piping bag with the icing and, using a star nozzle, pipe the buttercream into the centre of each cake. Top each cake with two small sponge “wings” and dust with icing sugar.

Share this recipe

Ingredients

  • 200g butter
  • 200g caster sugar
  • 200g self-raising flour
  • 4 eggs
  • 1 vanilla pod, seeds removed
  • Icing sugar to dust

Method

To make the cakes, beat the butter and sugar in a kitchen aid until white and fluffy then add the eggs and vanilla seeds and mix until they are combined. Fold in the flour by hand.

Line a muffin tray with cup cake cases and fill using an ice cream scoop.

Bake for 15 minutes then allow to cool.

To make the icing, whisk together the butter, sugar and vanilla.

When the cakes are cooked, remove from the oven and allow to cool.

Cut circles from the top of each cake and slice in half.

Fill a piping bag with the icing and, using a star nozzle, pipe the buttercream into the centre of each cake. Top each cake with two small sponge “wings” and dust with icing sugar.

Pre heat the oven to 180ºc.

To make the cakes, beat the butter and sugar in a kitchen aid until white and fluffy then add the eggs and vanilla seeds and mix until they are combined. Fold in the flour by hand.

Line a muffin tray with cup cake cases and fill using an ice cream scoop.

Bake for 15 minutes then allow to cool.

To make the icing, whisk together the butter, sugar and vanilla.

When the cakes are cooked, remove from the oven and allow to cool.

Cut circles from the top of each cake and slice in half.

Fill a piping bag with the icing and, using a star nozzle, pipe the buttercream into the centre of each cake. Top each cake with two small sponge “wings” and dust with icing sugar.


  • ¾ cup butter, softened
  • ¾ cup white sugar
  • 2 tablespoons white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract, or more to taste
  • 1 ½ cups self-rising flour
  • 1 cup confectioners' sugar
  • 2 ½ tablespoons confectioners' sugar
  • ¼ cup butter, softened
  • 1 teaspoon vanilla extract, or to taste
  • ½ cup raspberry jam, or as needed

Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.

Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.

Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.

Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.

Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.


Butterfly Fairy Cakes

These make for the cutest little cupcakes and are perfect for kiddy parties (and grown up ones too!). While it may seem like these delicate yet gorgeous fairy cakes require a lot of effort, they are actually pretty easy to make. I have filled my little fairy cakes with custard pudding and topped them with strawberry jam, however you could fill them with anything that you like, whipped cream, lemon curd, buttercream, ganache, mousse, pudding etc. etc. etc. And the jam can be any flavour that you prefer!

Ingredients

  • 2 1/2 cups all purpose flour (300 gm)
  • 1 cup caster sugar (200 gm)
  • 1 cup butter or margarine, or a combination of the two (225 gm)
  • 1/2 cup milk (100 ml)
  • 3 eggs (use 4 if you have small eggs)
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla essence
  • strawberry jam (or any jam flavour that you prefer)
  • whipped cream, buttercream or custard pudding
  • icing sugar to decorate

Instructions

Always make sure the eggs, milk and butter/margarine are at room temperature before starting.

Preheat the oven to 180C and prepare a cupcake pan with liners.

Sift/sieve the flour with the baking powder and salt three times to properly aerate the flour for a lighter cake.

In a mixing bowl, beat the butter/margarine with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition. Add the vanilla essence and mix well, scraping down the sides of the bowl regularly.

Then add the flour in three additions, alternating with milk (start and end with the flour). You can use a mixer for this but on LOW speed or use a spatula to ensure the batter does not get over mixed.

Fill up the cupcake liners to about two-thirds full.

Bake in a preheated oven on the middle rack for 15 minutes or until a toothpick stuck in the center of each cupcake comes out clean.

Remove the cupcakes from the pan onto a wire rack and allow them to cool.

In the meantime, have your jam and custard (or cream) ready. For my custard recipe, check HERE.

Using a sharp knife, cut a 2 cm deep by 3 cm wide round piece from the top of each cake. Cut this round piece in half to form two wings and set aside. Now fill the cupcake hole with cream or custard or whatever you want and then place the half pieces of the cake on top of the filling to form wings. Add a small dollop of jam right in the centre between the wings. Dust lightly with icing sugar and serve.


Ingredients

Makes : 12

Cupcakes

  • 100g sifted self-raising flour
  • 100g caster sugar
  • 1 tsp baking powder
  • 100g softened butter
  • 2 large eggs
  • zest of a lemon

Butter icing

  • 200g sifted icing sugar
  • 100g softened butter
  • 2 tsp lemon juice
  • 1 tsp icing sugar for dusting

How to Make Butterfly Cakes

To make butterfly cakes, start with your favorite vanilla cupcakes. (If you&rsquove never made cupcakes before, you might find my guide to making cupcakes helpful.)

Carefully cut off the tops of the cupcakes.


Pipe sweetened whipped cream (Chantilly cream) on the centers of the now flat cupcake tops.


Cut the circles that you removed from the tops of the cupcakes in half. Place each half upright into the whipped cream on top of each cupcake so they look like wings.


Pipe or dollop a small circle of jam into the center of each pair of wings. You can use any kind of jam that you like strawberry jam works really nicely.

Dust every cupcake with powdered sugar.


14 Summer Squash Recipes

Summer produce is our favorite, especially summer squash! With so many delicious ways to prepare summer squash, it’s a healthy go-to ingredient during these warmer months. Yellow with a fat bottom that gets skinnier towards the neck, it’s very easy to differentiate summer squash from zucchini. No matter how you cut, cook or top it, [&hellip]

21 Easy Grilling Recipes

Father’s Day is just around the corner. Are you looking to do something special for dad this year? Why not take over the grilling duty and prepare an outstanding meal. From the main course to dessert, any of these 21 easy grilling recipes will make a dynamite dinner for dad.

15 Flavorful Halibut Recipes

Halibut is an easy fish to add to your diet. Rich in minerals and nutrients, this clean-tasting fish is a healthy and tasty dinner option. One half-filet of halibut provides more than a third of your daily dose of vitamins and minerals! Check out these flavorful halibut recipes that belong in your summer diet.


Making butterfly cakes

First, bake a batch of fairy cakes (you can find the recipe here) and leave them to cool completely.

Using a sharp knife, cut the middle out of the top of a fairy cake. Hold the knife at an angle so you end up with a spinning top-shaped piece of sponge and a fairy cake with an indent.

Cut the cut-out piece of cake in half down the middle.

Put a large dollop of buttercream into the hollow you made by cutting the middle out of it.

Now place the two halves of sponge at an angle as per the photo below, to make ‘butterfly wings’. It doesn’t matter too much whether you put the straight sides together or the curved sides. It’s about creating an overall aesthetic rather than an anatomically-correct insect!!

And a little icing sugar always makes things look more special, so feel free to finish with a flurry.

I decided to take things one step further and decorate the cut-out cake before cutting it in half and placing the ‘wings’ on.

I used water icing (a simple mixture of icing sugar and a few drops of water) and some sugar cake decorations.

The result is a little rustic, but quite pretty, if I do say so myself. Plus, it’s a winner on the taste front too – why chose between buttercream and water icing when you can have both? (Perhaps for health reasons, you might say …)

I’ll definitely try making some that really look like butterflies, just as soon as I can get my hands on some liquorice shoelaces for feelers …

In the meantime, please share your creations with me on Instagram by tagging me @hollyspinny


Flower Fairy Cakes

The Flower Faeries series always takes me back to the wonderful feeling of childhood nostalgia and magic. Cicely Mary Barker’s enchanting illustrations and beautiful poems are something that stay with you forever. Inspired by the first of her books, Flower Fairies of the Spring and the changing of the seasons, I’ve created some flower fairy cupcakes using edible flowers.

Fairy cakes are Britain’s answer to cupcakes. They’re slightly smaller than regular cupcakes and the variant I’ve used are often called “Butterfly cakes” because of the wings but I think you’ll agree, Fairy cakes is a much more fitting name for this particular recipe.

I’ve chosen an assortment of flowers to flavour and decorate these cakes but you can use any edible flowers you wish. This recipe is also vegan, dairy-free and egg-free but everyone will love them. Not only do they evoke wonderful memories but their delicate flavours are so divine and perfect for Spring.


Simple lemon curd and blueberry butterfly fairy cakes

These are really easy and fun to make and are tasty too.

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients Add to Shopping List

To decorate

Method

  1. Preheat the oven to 180°C/gas mark 4. Line a 12-hole bun or fairy cake tin with fairy cake-sized paper cases.
  2. Put all the ingredients for the fairy cakes in a large bowl and beat until smooth and well combined. Divide the batter evenly between the paper cases.
  3. Bake in the oven for 15 to 20 minutes, until lightly golden, risen and cooked through. A skewer should come out clean from the centre. Remove from the tin and leave to cool on a wire rack.
  4. Once cool, use a sharp knife to slice the top off each fairy cake to give a disc. Cut this in half and set the pieces aside.
  5. Spread an even amount of lemon curd on top of each fairy cake. Whip the cream to soft peaks, then spoon a small dollop in the centre of each one. Arrange two of the reserved fairy cake halves sitting upright on top of each one to resemble butterfly wings. Put three blueberries down the centre of each one. Dust with a little icing sugar if liked and arrange on a serving platter or cake stand to serve.

Tip: Use natural yogurt or crème fraîche instead of cream for a slightly healthier option if preferred. Use any fruit pieces down the centre instead of blueberries. Chopped kiwi, grapes or other berries would work well too.



Comments:

  1. Mezishicage

    Congratulations, brilliant idea and timely

  2. Kazratilar

    I apologise, but, in my opinion, you are mistaken. Let's discuss. Write to me in PM, we will talk.

  3. JoJodal

    It only reserve, no more

  4. Tod

    Excuse for that I interfere... I understand this question. Let's discuss. Write here or in PM.



Write a message